1. After removing your bird from the oven, always allow it to rest,
loosely covered with aluminum foil, for 15 to 20 minutes, so the juices
settle in.

2. Remove any strings
and skewers after the bird has rested. If you've stuffed your turkey,
spoon the stuffing out to a serving bowl and cover loosely with aluminum
foil to keep warm.

3. Use a carving fork to hold the bird in place as you carve.

4. Remove the drumsticks first: Insert the carving fork into the meaty
part of each drumstick to hold it firmly. Place the knife between the
drumstick and the thigh and cut through the skin to the joint, then
through the joint. Leave the drumstick whole or fans will be very disappointed.

5. Separate each thigh from the body by pressing it outward with the
knife while holding the turkey in place with the fork. If the joint
doesn't disengage easily, cut through it. Slice the thighs.

6. Disjoint and separate the wings in the same fashion.

7. Next, carve the breast: Make a horizontal cut across the bottom of
one side of the breast with the carving knife. Slice the breast meat
downward with straight, even strokes, beginning at the outside edge
near where the leg was attached. When the knife reaches the incision
above the wing bone, the slices will fall free. Continue slicing, working
in toward the breastbone, until the breastbone is reached. Always carve
across the grain. Once the first cut is made, the angle at which the
knife is held should never change. Use long, sweeping strokes to ensure
smooth, even slices. Once you've sliced the meat from the first half,
repeat the process on the second half of the breast.